Method

Roll out the pastry large enough to cut out a disc approximately 2 cm larger than the tin you will be using, place on a sheet of baking paper and put to chill.

Gently heat together the sugar and water in a heavy pan until the sugar is dissolved, meanwhile grease the tin well with some of the butter and peel, core and thickly slice the apples.

As soon as the caramel reaches a medium golden colour pour quickly over base of the tin – then arrange apple slices on top, dot with remaining butter. NB: Do not worry if the caramel sets at this stage.

Slide pastry disc over apples, tucking in excess all round, prick top of pastry and bake for 25-30 minutes until pastry is risen and golden brown.

Remove from oven and immediately, but carefully invert onto a larger plate. Serve warm or cold.